Tonnato sauce is a delicious salty cold tuna sauce made to serve w/ Vitello Tonnato, (cold, thinly sliced veal).
I have made it with turkey breast and it is a delicious summer dinner.
I tried Melissa Clark's version of tuna dip from her new book.
The recipe read funny to me, it said use a 3 oz. can of tuna, most cans are 5 oz. size, and it seemed like a lot of other ingredients for just a little tiny can....so I took liberties and used two 5 oz. cans of Italian tuna in oil to make about a cup of dip.
This is delicious with hard boiled eggs, crudite, boiled potatoes or breadsticks. It is addictive.
Tuna Spread (loosely adapted from Dinner Changing the Game):
2 cans of tuna packed in oil (try and use good tuna from Spain or Italy), drained
1 tbsp capers
1 garlic clove
a few fresh basil leaves
1/4 cup of mayo (I use Hellmann's)
3 tbsp olive oil
2 tbsp fresh lemon juice
chopped kalamata olives
Pulse everything together (except the olives) in a food processor until a nice creamy consistency, almost mousse like.
Fold in the chopped olives with a silicone spatula and spread in a bowl.
Before serving, drizzle some more olive oil on top and season w/ black pepper and parsley or basil.
Can be made ahead and kept in the fridge.
Lick the bowl.